Homemade Sriracha Sauce

• 1 3/4 lb red jalapeno peppers, stems removed and halved
• 3 clove garlic
• 2 tbsp garlic powder
• 2 tbsp sugar
• 1 tbsp kosher salt
• 1 tbsp light brown sugar
• 1/2 cup white vinegar

1. In the bowl of a food processor, combine the peppers, garlic, garlic powder, sugar, salt, and brown sugar.
2. Pulse until a course puree forms.
3. Transfer the puree a glass jar, seal and store at room temperature for 7 days, stirring daily.
4. After a week, pour the mixture into a small saucepan over medium heat.
5. Add the vinegar and bring to a boil.
6. Lower the heat and simmer for 5 minutes.
7. Let the mixture cool, then puree in a food processor for 2-3 minutes until a smooth uniform paste forms.
8. If the sauce is too thick, add water until the desired consistency is reached.
9. Pass the mixture through a fine mesh strainer.
10. Press on the solids with the back of a spoon to squeeze out ask that spicy goodness.
11. Discard the solids.
12. Give your Sriracha sauce a taste and adjust the seasonings.
13. Vinegar, garlic, salt, etc.
14. Store in a glass jar in the refrigerator for up to 6 months.
15. TIP: If you have trouble finding ripened red jalapeno peppers, place the green peppers in a paper bag along with a ripened tomato or banana.
16. The ethylene gas that is given off from the ripe fruit will ripen the pepper in a couple days turning them red.
17. TIP: When handling any hot pepper, wear surgical rubber gloves.
18. You can buy a box of them fairly cheap and just throw them away when you are done cutting the pepper.
19. That way, you don't accidentally rub your eyes and go through agony.

red jalapeno peppers, clove garlic, garlic, sugar, kosher salt, brown sugar, white vinegar

Taken from cookpad.com/us/recipes/347097-homemade-sriracha-sauce (may not work)